Curried Tofu Wraps Recipes

CURRIED TOFU WRAPS

Curried tofu wraps image

This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish

Provided by Katy Greenwood

Time 45m

Number Of Ingredients 10

Ingredients

½ red cabbage (about 500g), shredded
4 heaped tbsp dairy-free yogurt
3 tbsp mint sauce
3 x 200g packs tofu , each cut into 15 cubes
2 tbsp tandoori curry paste
2 tbsp oil
2 onions , sliced
2 large garlic cloves , sliced
8 chapatis
2 limes , cut into quarters

Steps:

Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.

Nutrition Facts : Calories 994 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.9 milligram of sodium

THAI CURRY TOFU

Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

CURRIED TOFU WITH RICE

Curried Tofu with Rice image

Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice

Steps:

Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.

Nutrition Facts :

COLLARD GREEN WRAPS WITH CURRIED TOFU

Collard Green Wraps with Curried Tofu image

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Provided by Molly Baz

Categories Bon Appétit Dinner Green Onion/Scallion Garlic Ginger Tofu Coconut Collard Greens Cilantro Lime Juice Vegetarian Vegan Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 scallions
4 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1 Tbsp. virgin coconut oil or vegetable oil
2 Tbsp. Thai red curry paste
1 (14-oz.) package firm tofu, drained, broken into 1" pieces
1 cup unsweetened coconut milk
Kosher salt
1 Tbsp. fresh lime juice
1 Fresno chile, thinly sliced (optional)
1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
1/2 cup cilantro leaves with tender stems
1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
Lime wedges (for serving)

Steps:

Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

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